I have never made Baingan Bharta before though we enjoy Ennai Kathrikai and Bhagara Baingan at home.This time I wanted to try it at home and the moment I stepped in to the pazhamudir nilayam I grabbed the aubergine(big sized brinjal) first.I browsed a lot of recipes and the main four ingredients necessary for Baingan Bharta apart from brinjals are onions,tomatoes,ginger and green chillies.I started smoking the brinjal on the stove top and the smoked flavour immediately reminded me of my mom 's brinjal ghosthu for pongal or idli, as we smoke the brinjal for the ghosthu as well.The dish was pretty easy and my husband liked my first homemade Baingan Bharta with hot phulkhas/roti.
Preparation time:25 mins
Aubergine(big brinjal)-1 no
Chopped onion-1 no
Chopped tomatoes-2 nos
Green Chillies-2 no
Chilli powder-1 tsp
Garam masala-1 tsp
Turmeric powder-1 tsp
Fresh coriander leaves-to garnish
1.Apply a tsp of oil on the brinjal and place it on the stove top in medium flame.Keep tossing it to the other side every few minutes so that it gets cooked evenly.Be careful when doing this as the oil on brinjal makes it slippery.You could insert a knife inside the brinjal and use it to turn the brinjal.
2.After it is done on all sides,remove it from the flame and let it rest for a few minutes to cool down.Then peel of the skin.
3.Mash or cut the brinjal.If some parts of the brinjal are not cooked ,then dont worry it will get cooked when we saute it with tomatoes with lid closed.
4.Grind green chillies,ginger and garlic to a fine paste.
5.Heat oil in a wok and add the jeera.After it splutters add the ground paste and mix till raw smell is gone.
6.Then add the chopped onions,salt and turmeric powder.Saute it till the onions are transparent.Add the chopped tomatoes and mashed brinjal and add chilli powder also.Saute well till the tomatoeas are soft and the brinjals are also cooked completely.This will take 5-6 mins roughly.
7.Once its done add the garam masala and mix well and remove it from flame.Garnish it with fresh coriander leaves and serve hot with phulkhas or rotis.